YEAR 8 FOOD PREPARATION

Transcription

1 YEAR 8 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge booklet You will be set homework every week. Homework for practical s is the weighing and bringing in of ingredients. (See separate ingredients sheet for this) Inside this booklet is information to help you revise for written tests and your end of unit assessment. When you need to complete homework s will be published on the Show My Homework website Please keep this booklet safe at home, as you will need this to revise for this and all future assessments in DT.

2 Food Rooms are potentially dangerous places. Therefore, working safely and hygienically is very important. Below are some rules that your teacher will explain to you before you begin any practical work. It is really important that you understand and learn these rules. Safety rules 1. Always listen carefully to the teacher and follow instructions immediately. 2. Do not run in the food rooms, you could bump into another pupil and cause an accident. 3. Always put your hand up if you need help, shouting out can because it can cause a distraction 4. All bags and stools should be put away safely as they are trip hazards. 5. Always use oven gloves when putting food in and out of the oven. 6. Switch off the ovens after use. 7. Never put or leave items on the hob as the hob can still be hot after use. Personal Hygiene Rules 1. Tie back long hair to prevent hair falling into the food. 2. Cover cuts with blue waterproof plasters, so can easily be seen and to stop bacteria getting into the food. 3. Remove nail varnish if worn to prevent flakes falling into food and so you can see nails are clean. 4. Wash your hands before cooking, to reduce bacteria on hands. 5. Remove all rings and bracelets, these items harbour bacteria. 6. Wash your hands before cooking, to reduce bacteria on hands. 7. Don t cough or sneeze over food, to prevent bacteria getting into your food. 8. Wear an apron to stop bacteria getting from your clothes into the food being prepared. 9. Don t lick food, fingers or spoons during cooking to prevent bacteria from your mouth getting into food. 10. Wash your hands after touching raw meat to prevent the spread of bacteria. It is essential that you work safely and hygienically in the food rooms Learn the hygiene and safety rules and check that you understand what they mean.

3 Guidelines for a Healthy Diet The Government s 8 guidelines for a healthy diet are: 1. Base your meals on starchy foods, e.g. potatoes, pasta, rice, bread. 2. Eat lots of fruit and vegetables. 3. Eat more fish- eat oily fish once a week. 4. Cut down on saturated fat and sugar. 5. Try to eat less salt- no more than 6g a day. 6. Get active and try to be a healthy weight. 7. Drink plenty of water. 8. Don t skip breakfast. There has been research to suggest that not eating healthily can lead to a variety of illnesses these can be associated with the following types of foods: Too much salt = High blood pressure, which can lead to a heart attack or stroke Too much saturated fat = increased levels of cholesterol in your blood, which can lead to blocked arteries and an increased risk of a heart attack or stroke Too much sugar = an increased risk of developing Type 2 Diabetes. Theory Homework 1 Learn The Government s 8 guidelines for a healthy diet and the consequences of following an unhealthy diet.

4 How do we stop bacteria growing in food? If we alter any of the optimum conditions needed by bacteria for growth it will stop them from reproducing or greatly slow down the rate of reproduction Important temperatures to prevent the occurrence of food poisoning F degrees C, bacteria start to be destroyed and are not able to reproduce. 37 degrees C, optimum temperature for bacteria to multiply. Temperature of fridge 0 to 4 degrees C Here bacteria are sleeping and reproduce extremely slowly. Temperature of freezer -18 to -22 degrees C Bacteria are dormant and not able to produce. The danger zone 5 to 63 degrees C, bacteria reproduce most actively. Other conditions for bacteria to grow Food- Bacteria grow best on high risk foods that have a high protein content and water content, e.g. meat, eggs, Dairy produce, fish and cooked rice all provide ideal conditions for growth. Time food needs to be prepared as quickly as possible and should not be allowed to wait around in danger zone temperatures before storing. Therefore chilling the food after preparation is important Moisture care must be taken when preparing foods with a high moisture content. ph.- Correct ph bacteria do not like too alkaline or too acid conditions Theory Homework 2 Learn the temperatures that can prevent the onset of food poisoning. Learn the 5 conditions needed for bacterial growth

5 Practise questions 1. Why do we need to follow hygiene rules in a kitchen? 2. Why do you need to remove jewellery before cooking? 3. List the occasions you may need to wash your hands when preparing food. 4. What do you cover cuts with, when preparing food? 5. What are the 5 items bacteria need to be present to grow? 6. Why is it important to keep food out of the danger zone? 7. List 4 of the 8 government guidelines for a healthy diet. 8. Explain the criteria for a high risk food 9. What are the 3 items the government advises us to cut down on in our diet? 10. What illnesses can occur as a result of eating the foods listed above?

6 Revision Your final assessment will be based on the work you have completed in class and information from this booklet. Theory Homework 3 You need to revise all of the topics covered in this booklet. Remember to test yourself and make sure you can spell the key works.

7. Personal and food hygiene Background Good hygiene cleanliness of the body is an important barrier to prevent many infectious diseases and it promotes a better human health and well-being. As the two

COPING WITH TIREDNESS Many people with chest, heart and stroke conditions experience tiredness or fatigue. This factsheet explains some of the reasons why you might feel so tired. It also offers advice

Personal Safety, Food Safety and Sanitation Chapter 18-2 Safety in the Kitchen O Safety = A Must When Cooking! O Did you know that more accidents happen in the kitchen than any other room in the house?

Protect the quality and safety of your food Description of tool This tool provides useful information about protecting the quality and safety of food. School teachers can use this information while teaching

Level 2 Award in Food Safety Every chefs for Supper must ensure that the food they produce is safe to eat. There will be food safety hazards but they can be controlled in your kitchen if you understand

Home Economics Food Processing It is not necessary to carry out all the activities contained in this unit. Please see Teachers Notes for explanations, additional activities, and tips and suggestions. Theme

University Hospitals of Leicester NHS Trust Carbohydrates A guide to carbohydrate containing foods for people with diabetes A Healthy Diet This information is designed to help you to understand how carbohydrates

The Basics of Food Safety in 50 Minutes Chef Adam Weiner, CFSE JobTrain 1993 Jack in the Box 732 People were infected with E-Coli 73 Outlets in California, Idaho, Washington, and Nevada 4 children under

Produced July 2016 Page 1 Fact sheet Indigenous health How do I keep healthy? You look after those kidneys and they can look after you It is never too late Smoking, high blood pressure and high sugar levels

HEALTHY FAMILIES MAKING HEALTHY CHOICES HEALTHY FAMILIES MAKING HEALTHY CHOICES We know that keeping your family healthy is important to you. Eating right and being active are big parts of staying healthy.

Whole School Food Policy Article 24 1. States Parties recognize the right of the child to the enjoyment of the highest attainable standard of health and to facilities for the treatment of illness and rehabilitation

The CARE CERTIFICATE Fluids and Nutrition Standard 1 Learning outcomes 8.1 Understand the principles of hydration, nutrition and food safety 8.2 Support individuals to have access to fluids in accordance

Session 1 Healthy bones Learning Outcomes: At the end of the session the group should: Know why we need our bones Know the benefits of exercise for strong bones Have taken part in physical activity Activities

NUTRITION FOR TENNIS PLAYERS Getting your diet right as a tennis player can be a tricky balancing act. Not only do you have to fuel yourself for a match that could last for an hour to three (or more!),

Cheat Sheet: Guidelines for Healthy Eating While some people need a bit more support making dietary changes, others need just a quick outline like this one. The basic tenets of eating well are this: Intake

Year 9 Track: 3 SUBJECT: Home Economics Time: 1:30min! Read and answer all questions carefully: 1. Jasmine is 15 years old and the doctor advised her to follow a balanced diet in order to maintain a healthy

Eating Well for Wound Healing 2 Introduction The aim of this leaflet is to help you to have the correct diet to enable your wound to heal. What you eat plays an important role in: Looking after your skin

Food Technology P4. Participates in handling food Observes adults preparing foods Stirs food with full support Gets ready for cooking with full support Demonstrates a preference with support Participates

The HACCP Inspection/Food Audit HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The HACCP system was originally designed by the National Aeronautics and Space Administration (NASA) and is used by

Reviewed: June 2016 Next Review: June 2018 Linked Policies: Behaviour Management Reviewed June 2016 Page 1 of 5 Introduction Children are provided with regular drinks and food in adequate quantities for

MACRO NUTRIENTS, CARBOHYDRATE TIMINGS with Ellen Murray WHAT ARE MACRO-NUTRIENTS? What should my meals look like? Balanced meals and snacks try to include all 3 key food groups (MACROS) in all meals and

The goal of infant feeding during the first two years of life is to provide developmentally appropriate, nutritious mealtime experiences, so that an infant can: a) achieve normal growth and development

Healthy eating: English Healthy eating This information is about how to eat well and keep to a healthy weight. It explains why a healthy diet is important. There is also a healthy eating guide that explains

Healthy Smiles for Young Children During Pregnancy: Have a dental checkup. Brush at least twice a day with fluoride toothpaste. Floss daily. Limit sweets and avoid sticky foods. Visit your doctor for pre-natal

Together we succeed Packed Lunch Policy NAME OF SCHOOL: Hutton Henry C E Primary. School Food Policy for Packed Lunches (brought in from home) Introduction To grow and stay healthy children need to eat

How to Prevent Heart Disease Introduction Heart disease is the leading cause of death worldwide. You can reduce your risk of heart disease with healthy habits. This reference summary explains heart disease

- Fact sheet - Public Health Agency of Canada es are a group of viruses that cause gastroenteritis, an illness that usually includes diarrhea and/or vomiting. es are commonly found throughout North America

PATIENT INFORMATION Chronic Obstructive Pulmonary Disease (COPD) Fact Sheet What is COPD? COPD is a general term, which includes the conditions chronic asthma, chronic bronchitis and emphysema. It is due

Restaurant Management Copyright Copyright Texas Education Agency, 2012. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without

Lesson 3 Assessing My Eating Habits Overview This lesson introduces the federal guidelines for healthy eating. Students assess their eating habits against these guidelines and make suggestions for improvement.

Beating Diabetes Guide To Starting A Worry Free Life. PART 2 Foods You Need To Eat To Kick Start Normal Blood Sugar. *Warning* This is for the person who is really ready to make a change in Their life.

Healthy Eating Tips Why is a Healthy Diet so Important? A) Prevent Disease Risks Did you know that many chronic diseases are preventable? This includes conditions such as:» Heart Disease» Strokes» Diabetes»

Step 1: Self-Assessment Introduction and Directions Nutrition is the study of nutrients in the food you eat and how your body processes those nutrients. Proper nutrition is critical to developing and maintaining

School Food Policy for Packed Lunches (brought in from home) Shincliffe CE Primary School Every member of the school community is valued as a child of God, made in his image and likeness. All are welcome

Red Meat & Fat The role of red meat in a balanced diet InsIde Great Tasty Recipe EatWelshLamb.com EatWelshBeef.com MeatandHealth.com Get the facts Other meaty facts booklets in the series; red meat and

Ulster Council GAA Health Booklet Name: Class: School: supported by The Food Pyramid 5 a Day Fruit & Vegetables Drink Plenty of Water HEALTH PROMOTION UNIT DEPARTMENT OF HEALTH AND CHILDREN What counts

Understanding gestational diabetes Gestational diabetes is a form of diabetes that occurs in women during pregnancy. About 12 14% of pregnant women will develop gestational diabetes, usually around the

School Food Policy for Packed Lunches (brought in from home) This policy guidance has been developed by a group of multi-agency partners involved in reducing childhood obesity, promoting the health and

ARISE Basic Health 101: Nutrition and Exercise Table of Contents ARISE Foundation: An Overview...3 What Are People Saying About ARISE?...4 Tips for Teaching ARISE Life Management Skills...6 Performance

Health Risk Reduction Printable Materials Activity C: Activity Cards Activity Card #1 High Cholesterol About High Cholesterol High cholesterol is one of the major risk factors for heart disease. Decreasing

a. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need. b. Putting this all together - cake, rice, bread, and fried chicken

UNDERSTANDING BLOOD PRESSURE A HANDY GUIDE TO UNDERSTANDING WHAT BLOOD PRESSURE IS, HOW IT AFFECTS YOU, AND HOW TO MEASURE IT AT HOME Authored by the Texas Department of State Health Services Health Promotion

Writing Food Safety Plans What is a Food Safety Plan? A Food Safety Plan, also often referred to as a HA Plan (Hazard Analysis Critical Control Point) is a set of written procedures that will help to eliminate,

Learning the Food Groups As part of the I Love to Cook and Play program, your children will be learning about the four food groups. Did you know? Choosing a variety of foods from the four food groups will

Dietary advice when you have an Ileostomy Information for patients Name Your Dietitian Dietitian contact number: 0118 322 7116 What is an Ileostomy? An Ileostomy is a surgical procedure that brings out

A quick guide to diabetes for people changing from tablets to insulin (type 2 diabetes) Diabetes and Endocrinology Patient Information Leaflet What is diabetes? Diabetes is a condition where the amount

Intermittent claudication programme This leaflet explains about an programme that is offered to patients with intermittent claudication. If you have any questions or concerns, please ask a member of staff

Healthy Eating & Staying Healthy A Healthy Diet and Our Body If our bodies are human machines food is our fuel. How well we eat, affects how well our bodies work, and how long we live. It is especially

LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary

How Amylase Works We chew our food to make the pieces smaller and saliva is added to make it softer and easier to swallow. Smaller softer pieces are easier to digest. To digest means to break down food

Caring for Your Heart: Living Well with Heart Failure What is Heart Failure? Heart failure means the heart cannot pump the blood well. When your heart doesn t pump well, it can make you feel weak, tired,

Lesson 8 Setting Healthy Eating & Physical Activity Goals Overview In this lesson, students learn about goal setting. They review the activity sheets they filled out earlier to log their eating and activity

MRSA (Methicillin Resistant Staphylococcus aureus) and You A Guide for You and Your Family CH-IPC 001 12 What is MRSA? MRSA is a kind of staph germ (Staphylococcus aureus). Staph germs live on the skin

Getting to grips with FH A guide for teenagers living with Familial Hypercholesterolaemia (FH) What is Familial Hypercholesterolaemia (FH)? FH is an inherited condition, where an altered gene causes high

THE IT WORKS! SYSTEM IS SO SIMPLE WE CAN EXPLAIN IT IN THREE WORDS: WRAP. REMOVE. REBOOT. WRAP : EVERY 3 DAYS Tighten, tone, and firm your body with That Crazy Wrap Thing REMOVE : 2 DAYS EVERY MONTH Reset